Process the dried Champignon Mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

In a large bowl, use your clean hands to gently mix together the meat, Fine Smoked Sea Salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the sliced mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add Trapani Sea Salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little De Carlo Olive Oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sautèed onions and mushroom mixture.